Spiced chocolate courgette cake

A gorgeous chocolate courgette cake, which can be frozen for up to 6 months - perfect for using that glut of courgettes at the end of summer. To make soured milk, mix 125ml milk with 2 teaspoons lemon juice and let stand 10 minutes.

Reviews & ratingsAverage global rating:

(138)

Reviews in English (112)

Great recipe!! Skipped out on the nuts, used buttermilk instead of the sour milk. ALso baked in 2 9x5 loaf pans.
Tip: Grease pan(s) with butter/ shortening and then dust with cinnimon and sugar. Gives the crust a nice sweet flavor!!
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01 Jan 2005
(Review from Allrecipes US | Canada)

L

by LISA4SURE

54

great recipe. I mixed the chocolate chips and nuts into the batter with the zucchini also i am not a big fan of cloves so i only used about 1/4 tsp and I baked it in a bunt pan at 350 for 45 min. this is a very moist cake and the flavor is excellent not to sweet just right.
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05 Sep 2005
(Review from Allrecipes US | Canada)